“On a hot summer day, my go-to spot is the beer garden in Astoria where I like to enjoy a few ice cold Hefeweizens or out on the beach in the Rockaway's drinking a mezcal margarita with my feet in the sand. My favorite refreshing summer drink at American Cut is the ReTox (pictured), very light, refreshing and not sweet. It’s (made with) Hendrick’s Gin, Lillet Blanc, cucumber, basil, and pineapple."

“My wife Ashley, executive pastry chef at Café Boulud, has been making a watermelon tequila slushy every summer since we've been together. We blend frozen watermelon into the perfect consistency, add ginger for a refreshing note with just enough spicy burn to make it interesting. Then we use Libélula tequila, our current favorite. Once June hits with the first 90 degree day, we keep everything ready to go in the bottom drawer of our freezer.”

"During the summer I like to drink a Jameson neat or a cold bottle of Coors Light. I like these for the same reason I only cook with Kosher salt: I always know what I'm getting and love the consistency. Plus, I don't have the patience to wait for a five minute cocktail prepared by a mixologist. My favorite place to get it from is Daddy-O on Bedford St. (and their bathrooms are really clean!).”

"In the summer, I love to create my own beer combo by mixing Aeronaut Brewery in Somerville, MA's Hop Hop & Away (IPA), and Maine Beer Company's MO; a half and half combo. It creates the flavor I like in an IPA which is a hoppy, bitter grapefruit citrus flavor with a floral-ness to it."

"My summer go-to is red wine with ripe peaches inside. If we've eaten all the peaches, you can't go wrong with a vodka pink lemonade. Or both! To pair, some of my grilling go-tos are barbecue steamed clams or grilled scallops with lemon and sea salt."

"I'm a whiskey kind of guy so I love to sip a Manhattan when grilling. To mix things up in the warmer weather, I'll grill a few fresh cherries until charred and add to the mix. I might not like be most people but a Manhattan, grilled cherries, and some duck slow roasting on a grill rendering a crispy skin kinda sings to me."

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The way it works

Our Foodable Top 25 restaurant rankings are not hand-selected or chosen by an editor. These lists are based off of unstructured data from Foodable Labs, which tracks over 171K restaurants and brands, and calculates data based on the mass social audience across multiple markets and countries. The Foodable Top 25 drills down into the local-social audience, or geo-located social actions, in each respective city or market we cover. We seek the real social impact of what people think about the experience of your restaurant at the local level.